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Appearing on the PBS program "Nova," UW–Madison professor and math expert Jordan Ellenberg explains how understanding simple facts about probability can help people in their everyday lives. "Prediction by the Numbers" airs Wednesday, Feb. 28, at 8 p.m. CST.

From meditation to kids gardening to finding the emerald ash borer, looking at things differently can positively affect your world. Take a look at the stories featured in the next Forward Motion show, Feb. 19 at 7 p.m. CST on the Big Ten Network (Charter channel 73).

It was a banner year for the Wisconsin Union. Memorial Union unveiled years of restoration and renovation, and Union South was its usual bustling self. Throngs of students, faculty and staff streamed into the unions for fun, fellowship and relaxation in the campus’s “living room.”

“This holiday season,” says Chancellor Rebecca Blank, “we all have much to be thankful for.” In a seasonal greeting wishing Happy Holidays to the campus community, Blank gives a shout-out to faculty, staff, students, alumni and friends of the university.

Knowing that your doctor is under stress may not be comforting, but it might put you more at ease to know that mindfulness — the practice of training your brain to cultivate well-being — is now being taught in medical school.

Each year, a group of Veterinary Medicine students perform health checks on the captive flock residing at the International Crane Foundation in Baraboo, Wisconsin. These critical check-ups are essential for providing the best care possible, and the experience also provides a unique opportunity to get firsthand experience working with an endangered species. Video by Craig Wild/University Communications

The Center for Healthy Minds at UW–Madison works to cultivate well-being and relieve suffering through a scientific understanding of the mind. Applying its teachings helps doctors better cope with the stresses of their profession.

UW–Madison alumnus Gabriel Stulman is the celebrated owner of five successful restaurants in the West Village section of New York City. From cook to waiter to bartender to owner, he has done it all in a notably demanding industry. Founder of a culinary family in a foodie’s paradise, Stulman is one of our Big Apple Badgers — UW alumni making their mark in NYC.

“Madison embraces skiing,” says G. Michael Gaspard, general manager of University Ridge. “We are open to the public, we are a resource to help keep people active year-round, and we’ll take as many people as we can get.”

UW–Madison alumni Jerry and Simona Chazen, the generous benefactors of the Chazen Museum of Art, were a couple of jazz-loving undergraduates when they first met here. After graduation, his first roommate — who had married a woman whose name would become synonymous with fashion — called Jerry in New York City and said “Let’s start a company.” The Chazens are the latest in our series of Big Apple Badgers.

Founders' Day is the anniversary of the first day of classes at UW–Madison. From 20 students learning Latin and arithmetic on Feb. 5, 1849, to more than 43,000 students today, the campus is vibrant and continues to make history.

New York City is home to the National Football League front office, and that’s where we find Troy Vincent, former star UW defensive back and current executive vice president of football operations for the NFL. He talks about his love of UW–Madison and how his time here changed his life.

New York-based fashion designer Stacy Igel, founder and creative director of the Boy Meets Girl clothing line, has made it big in a business that’s always changing. Igel found her niche in UW–Madison’s School of Human Ecology and Wisconsin School of Business. She’s our latest “Big Apple Badger.”

What’s the future of high-speed transportation? A team of UW–Madison students thinks it’s on the right track — actually, more of a tube — with Badgerloop, a 200-mph pod that levitates its passenger through an above-ground vacuum tube.

The Seed to Kitchen Initiative from the Department of Horticulture at UW–Madison brings together chefs, farmers and plant breeders to promote vegetable variety characteristics important to local food systems, such as flavor, fresh-market quality and agronomic performance on smaller-scale farms.

Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love.

It’s no accident that researchers at the University of Wisconsin–Madison have taken a lead role addressing the Zika virus epidemic gripping the Americas. Many of them were already at work fighting viruses and mosquito-borne diseases in Central and South America.